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Joseph Maggio
@giuseppe
https://cooking.nytimes.com/guides/59-how-to-make-sourdough-bread Overall, Sourdough is fairly simple but can be intimidating at times. With only a few ingredients its important to source high quality flour and start with a mature starter. I really enjoy Central Milling ABC Flour and Rouge de Bordeaux as my two flours. If there is a sourdough you really love, you can ask the bakery if you could purchase starter from them. Its more common than you may think and usually they will accommodate but will take a few days or week to get it to you. There are many ways to make sourdough but this recipe is pretty straight forward from nyt. link for flour below from central milling... https://centralmilling.com/store/#central-milling-organic
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Tmophoto
@tmophoto
Central milling flours and grain are so good. I usually only get the high gluten bread flour and grind my own whole wheat to mix with it from the wheat berries. I can drive to the mill and fill up my car once a year. đ
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Joseph Maggio
@giuseppe
What type of mill do you have? @hashwarlock was thinking about starting to mill his own ? Where do you like to store after you get for year?
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Tmophoto
@tmophoto
Itâs all in sealed 6 gallon buckets with screw on lids and never stored for more than a year. I stash them in a closet and mill 20 -30 cups at a time every few months with this Itâs unbelievably loud but itâs so good and so fast. It will mill 1 cup in 20 seconds to a fine pastry grind. It kind of feels like having an industrial pro grade machine in the kitchen. I have never had to run anything through twice and handles hard or soft wheat no problem. Itâs completely overkill for a home kitchen but the speed it goes through grain is so incredible. https://amzn.to/3zgN3w9
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